"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Mom's Squash Medley Casserole Recipe

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This recipe for Mom's Squash Medley Casserole, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 medium zucchini squash
2 medium yellow summer squash
1/2 green pepper, chopped
2 medium to large tomatoes, peeled and chopped
6 slices bacon, fried and chopped
1.5 c shredded Velveeta cheese
1/3 c chopped onion
1/2 t salt
1/2 c fine bread crumbs
2 T butter

Directions:
Directions:
Parboil squash - zucchini for 3 minutes and yellow squash for 5 minutes. Remove from pan and slice 1 1/2 of each into 1/8" circles.

Make filling by combining the following: 1/2 each of parboiled zucchini and yellow squash that has been mashed in blender, green pepper, tomatoes, bacon, shredded cheese, onion and salt.

Layer squash and filling into baking dish. Top with bread crumbs and dabs of butter. Bake in 375 oven for 35 minutes.

Serves: 6-8

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
NOTE: To peel and seed tomatoes, drop them into boiling water for 10 seconds. Remove, cut out stem, and peel off skin. Cut tomatoes crosswise and gently squeeze to remove seeds. Chop as needed.

 

 

 

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